Sherried Chicken Consomme
This recipe makes 8 servings
|Per serving: about||-|
|total fat||1 g|
- Portion size: 8
Good homemade stock is the key to this rich, clear broth. Be sure to reserve 2 tbsp (25 mL) of the chicken fat from making the stock. A little garnish goes a long way in eye appeal, so see Consomme garnishes, below. Serve with sherry.
- 8 cups 8cupsClassic Homemade Chicken Stock recipe
- 1 1carrotcarrots
- 1 1celery ribcelery ribs
- 1 1oniononions, (unpeeled)
- 8 oz 8ozwhite mushrooms
- 2 tbsp 2tbspchicken fat
- 1 tsp 1tspsalt
- 1 tsp 1tsppeppercorns
- 1/2 tsp 1/2tspdried thyme
- 3 tbsp 3tbspdry sherry
- 6 6egg whiteegg whites
In Dutch oven, bring stock to boil.
Meanwhile, in food processor, mince carrot, celery, onion and white mushrooms. Pulse in chicken fat, egg whites, salt, peppercorns and thyme. Add to hot stock and return just to boil and “raft” forms on surface, stirring occasionally to prevent egg from sticking to bottom of pot, about 10 minutes.
Make small hole in raft. Simmer gently over medium-low heat, stirring and without boiling, until broth is clear and raft begins to sink, 40 to 45 minutes. Let cool for 10 minutes.
Line sieve with damp cheesecloth; place over large heatproof glass measure. Using ladle, break raft and gently ladle (not pour) liquid through cheesecloth to make 6 cups (1.5 L), adding up to 3/4 cup (175 mL) water if necessary. Discard raft. (Make-ahead: Let cool; refrigerate in airtight container for up to 2 days or freeze for up to 1 month.)
Pour into clean saucepan; add sherry and heat through.
Additional information : Consomme garnishes
Presentation is an important part of any dish. Here are things to place in a bowl before ladling hot consomme over top.
Cooked rice or small pasta (such as orzo or stars)
Small cooked filled pasta (such as ravioli or tortellini)
Thinly sliced mushrooms or leeks sautee in butter
Enoki mushrooms with chopped chives
Sprigs of watercress
Source : Canadian Living Magazine: December 2007